Roasted Orange Chicken is the kind of dish that looks and tastes like it took hours to make—but it’s surprisingly simple and foolproof. This whole roasted chicken is infused with bright citrus, aromatic herbs, and a sweet-savory glaze that caramelizes beautifully in the oven. Whether you’re hosting a dinner party or just want something special for Sunday night, this recipe delivers on flavor, comfort, and presentation.

With crispy skin, juicy meat, and layers of orange, garlic, and herbs in every bite, it’s a meal that feels elegant without the stress.

Roasted Orange Chicken

Why you’ll love this recipe

This dish is a perfect balance of sweet, savory, and aromatic. The orange juice and zest brighten the chicken while honey, Dijon, and soy sauce add rich umami depth. Fresh herbs infuse it with earthy flavor, and the chicken broth keeps everything moist and juicy. It’s the ideal no-fuss recipe for when you want something hearty, comforting, and impressive—without reaching for a dozen pots and pans.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

1 whole chicken (about 4–5 pounds)
2 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Zest and juice of 2 large oranges
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
1 small onion, quartered
1 cup chicken broth
2 tablespoons butter (optional)

Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels. This helps the skin become golden and crispy during roasting.
Season the chicken by rubbing it all over with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
In a small bowl, make the orange glaze by whisking together orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
Stuff the chicken cavity with the quartered onion to infuse extra flavor.
Place the chicken, breast-side up, in a roasting pan. Pour the chicken broth around the chicken to keep it moist during roasting.
Brush the chicken with the orange glaze, reserving some for basting and drizzling later.
Roast for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Halfway through cooking, baste with more glaze for a sticky, caramelized finish.
Once cooked, remove from the oven and let rest for 10 minutes before carving.
Serve with pan juices and extra glaze on the side.

Variations

Use bone-in chicken thighs or drumsticks for a quicker version.
Add slices of fresh orange or lemon under the chicken skin for extra citrus intensity.
Substitute maple syrup for honey for a deeper sweetness.
Add a pinch of crushed red pepper flakes to the glaze for a hint of heat.
Make it buttery by melting the optional butter into the pan juices before serving.

Heating and Storage

To store: Refrigerate leftovers in an airtight container for up to 4 days.
To reheat: Warm in a 350°F oven until heated through, or use the microwave for individual portions.
To freeze: Carve leftover chicken and freeze in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, boneless skin-on chicken breasts or thighs work well. Reduce the roasting time to about 30–40 minutes, depending on size.

What’s the best way to tell if the chicken is done?

Use a meat thermometer—insert it into the thickest part of the thigh without touching bone. It should read 165°F (75°C).

Can I use bottled orange juice instead of fresh?

Fresh juice is best for flavor, but in a pinch, bottled juice works. Just be sure it’s not sweetened.

How do I get crispy skin?

Pat the chicken very dry before roasting, and avoid overcrowding the pan so the skin crisps up evenly.

Can I make this recipe ahead of time?

You can prep the glaze and season the chicken in advance. Store both in the fridge and roast when ready.

What sides go well with this dish?

Try it with roasted potatoes, steamed green beans, rice pilaf, or a fresh green salad.

Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon dried thyme and rosemary each if you don’t have fresh on hand.

How do I keep the chicken from drying out?

The chicken broth in the pan helps, but so does not overcooking. Letting it rest after roasting keeps it juicy too.

Can I stuff the chicken with other aromatics?

Definitely—try adding lemon wedges, garlic cloves, or even fresh sage leaves inside the cavity.

Should I cover the chicken while roasting?

No need—roast uncovered to allow the skin to brown and crisp. You can tent it with foil at the end if it browns too fast.

Conclusion

Roasted Orange Chicken is a flavorful, juicy main dish that brings brightness and depth to your table. With a citrusy glaze, crispy skin, and herbaceous undertones, it’s a standout roast perfect for everything from weeknight dinners to celebratory meals. Simple to prepare and stunning on the plate, this chicken is sure to impress anyone who tries it.